• Salad Base: 4-6 cups mixed leafy greens (arugula, spinach, or kale work well)

Fruit & Nut Mix

• 1 cup fresh raspberries

• 1/2 cup pitted dates (Medjool preferred), chopped

• 1/2 cup roasted pistachios, shelled

• Optional: 1/2 cup crumbled feta or goat cheese for saltiness

• Optional: 1/4 cup thinly sliced red onion or shallots

Raspberry Vinaigrette

• 1/4 cup Womersley Raspberry Vinegar (or Womersley Raspberry Balsamic Vinegar)

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• 1/2 cup Extra Virgin Olive Oil

• 1 tsp Honey or Maple Syrup (to taste)

• 1 tsp Dijon mustard (optional, helps emulsify)

• Salt and cracked black pepper to taste